Comprehensive Reviews in Food Science and Food Safety

Papers
(The H4-Index of Comprehensive Reviews in Food Science and Food Safety is 64. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
ArticleCitations
A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes246
Electrospinning of nanofibers: Potentials and perspectives for active food packaging241
Progress in microencapsulation of probiotics: A review226
Starch–lipid and starch–lipid–protein complexes: A comprehensive review216
Modification of plant proteins for improved functionality: A review205
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs193
Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions160
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems152
Multilayer packaging: Advances in preparation techniques and emerging food applications135
Postbiotics produced by lactic acid bacteria: The next frontier in food safety134
Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications133
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties132
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives132
Natural phenolic antioxidants electrochemistry: Towards a new food science methodology130
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies127
Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry124
Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review123
Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods116
Mycotoxin exposure and human cancer risk: A systematic review of epidemiological studies115
The primary, secondary, and structures of higher levels of pectin polysaccharides114
Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure111
Utilization of text mining as a big data analysis tool for food science and nutrition106
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development104
Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods104
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications101
Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review101
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications100
Microbial detection and identification methods: Bench top assays to omics approaches100
Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models100
Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review100
Pulsed electric field‐assisted extraction of valuable compounds from microorganisms97
Application of ozone for degradation of mycotoxins in food: A review96
The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies95
Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods95
Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control94
Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties92
Biosensors for rapid detection of Salmonella in food: A review91
Coenzyme Q10 supplementation: Efficacy, safety, and formulation challenges88
Valorization of pomelo (Citrus grandis Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of action87
Reviewing the world's edible mushroom species: A new evidence‐based classification system85
A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods85
Microbial quality and safety of milk and milk products in the 21st century83
Recent advances in processing food powders by using superfine grinding techniques: A review83
Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms81
Occurrence and preventive strategies to control mycotoxins in cereal‐based food80
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review77
Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review76
Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends75
Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality74
High‐pressure processing of meat: Molecular impacts and industrial applications74
Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism72
Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection71
Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biore71
Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses70
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety70
Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends69
Bacillus cereus food intoxication and toxicoinfection69
Phytosterols and their derivatives: Potential health‐promoting uses against lipid metabolism and associated diseases, mechanism, and safety issues67
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing66
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color66
Extraction of protein from food waste: An overview of current status and opportunities66
Synthesis, physicochemical properties, and health aspects of structured lipids: A review64
Comparative review and the recent progress in detection technologies of meat product adulteration64
Understanding whole‐wheat flour and its effect in breads: A review64
Probiotics in the dairy industry—Advances and opportunities64
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